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Chicken and Dumplings

Shredded chicken, carrots, celery, and peas in a creamy thyme-scented stew, topped with fluffy dumplings and fresh parsley.

Prep
15 min
Cook
1 hr 5 min
Total
1 hr 20 min
Yield
6 servings
Finished Chicken and Dumplings

Instructions

  1. Prepare the vegetables

    Dice the celery, carrots, and yellow onion. Mince the fresh thyme leaves.

  2. Brown the chicken

    Season the chicken cutlets on both sides with kosher salt, black pepper, and crushed red pepper flakes. Melt 2 tablespoons unsalted butter in a 5- or 6-quart Dutch oven over medium-high heat. Add half the chicken and cook until golden underneath, about 5 minutes. Turn and brown the second side. Transfer to a plate. Repeat with 2 more tablespoons butter and the remaining chicken.

  3. Cook the vegetables

    Add the celery, carrots, and onion to the same pot and season with salt and pepper. Cook, stirring occasionally, until partially softened, about 7 minutes. Add the dry sherry, scrape up the browned bits, and cook until the liquid evaporates.

  4. Simmer the stew

    Stir in ⅓ cup all-purpose flour, then gradually stir in the chicken broth and 1 cup milk. Add the bay leaf and thyme. Return the chicken and any juices to the pot. Season with salt and pepper, cover, and simmer over medium heat until the chicken reaches 165°F, about 15 to 20 minutes. Check thinner cutlets sooner and transfer them to a clean cutting board as they finish.

  5. Prepare the parsley

    While the stew simmers, mince the fresh parsley and measure ¼ cup. Reserve 3 tablespoons for the stew and 1 tablespoon for serving.

  6. Shred the chicken

    Transfer any remaining chicken to the clean cutting board. Shred into bite-size pieces with two forks. Discard the bay leaf. Return the chicken to the pot, then stir in the frozen peas and 3 tablespoons parsley. Return to a gentle simmer. Taste and adjust the salt and pepper before adding the dumplings.

  7. Mix the dumpling dough

    Combine the remaining 1 cup milk, remaining 3 tablespoons butter, and 1½ teaspoons kosher salt in a medium saucepan. Heat over medium-high heat just until the butter melts. Remove from the heat. Whisk in the baking powder thoroughly, then stir in the remaining 1¾ cups flour to form a soft dough.

  8. Cook the dumplings

    Scoop golf-ball-size portions of dough and drop them one at a time over the simmering stew. Reduce the heat to low, cover, and cook until the dumplings have doubled in size and are cooked through, about 15 minutes. Check the center of one dumpling; it should be fluffy rather than wet and doughy.

  9. Rest and serve

    Remove the pot from the heat and let stand for 5 minutes. Sprinkle with the remaining 1 tablespoon parsley and divide the stew and dumplings among bowls.